Creamy Banana, Lemongrass and Coconut Soup

Creamy Banana, Lemongrass and Coconut Soup

Time: 35 mins


  • 1/4 cup olive oil
  • 1 cup very ripe bananas or 1 cup very ripe plantain, sliced
  • 1 cup yellow onion, chopped
  • 1 cup leek, white and pale green parts, chopped
  • 1 cup chopped celery
  • 3/4 cup carrot, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon lemongrass, puree
  • 1/2 teaspoon hot chili paste (sambal oelek is suggested)
  • 1 teaspoon cumin powder
  • 1 cup fresh orange juice
  • 3 1/2 cups fresh vegetable stock
  • 1 (14 ounce) can unsweetened coconut milk
  • 1/4 cup fresh cilantro, chopped
  • salt
  • pepper


  • 1 NOTE: Soup can be prepared one day ahead then reheated.
  • 2 In a heavy, large saucepan over medium-high heat, heat the olive oil. Add bananas and saute about 4 minutes or until starting to brown.
  • 3 Next add the onion, leeks, celery, carrots, garlic, lemongrass puree and chili paste. Saute another 10 minutes or until vegetables start to brown.
  • 4 Add the cumin powder and reduce heat to medium, sauteing the mixture another 2 minutes. Now add the orange juice, reduce heat to low and simmer 2 minutes.
  • 5 Add fresh stock, still simmering until the vegetables are tender, about 10 more minutes.
  • 6 Using a hand held immersion blender, puree the soup until smooth. Stir in the coconut milk and the cilantro, simmering over medium heat until heated through.
  • 7 Season to taste with salt and pepper.

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